Scone Fry Bread Mix - I048 - 5 lb mylar bag**

SKU

I048

In stock

Special Price $10.99 was $16.79

Overview

Our fry bread is the best. Just mix and fry! Top with butter, honey, or jam or make your own Navajo tacos for supper. You'll find you will want to use this more than bread! Your family will ask for it often - but they can even help make it! It can be a key element for your home food storage and preparedness needs.

Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, folic acid), sugar, soybean oil, nonfat dry milk, salt, honey, whole eggs, datem, pregelatinized wheat starch, sodium stearol lactylate, calcium sulfate, enzyme monoglycerides, and ascorbic acid (vitamin C).

Contains: Wheat, milk, eggs and soy.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

5 lb mylar: I048 (2268g) 40 servings

scone fry bread nutrition

**Note: This product has a "packaged on" date that is over a year old.**

Sold "AS IS" - no refunds or exchanges available for this item

Details

Rainy Day Foods has this quick and easy fry bread mix that tastes great. The great tasting variations that can be added to this scone are many - try some traditional ones or make up your own! A delicious bread mix to include in your food storage.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 3 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Directions

More Information
Nutritional Information	Directions: Combine 2 cups mix with 1 Tbsp instant yeast, blend. Add 3/4 cup warm water. Mix on low for 1 minute then on medium for 10-12 minutes. If dough appears unusually dry add water, a few drops at a time while mixing. Remove to an oiled bowl, cover and set aside in a warm place. Allow to rise for 15 minutes. Turn dough onto a floured surface and knead a few strokes. Divide into approx 6 small round balls and set aside, covered. Allow scones to rise for approximately 40 minutes, or until dough has doubled in size. Stretch or roll dough balls into elongated, thin bread sheets. Fry dough carefully in a shallow pan containing 1/2 inch of cooking oil, heated to approximately 325 degrees. Fry until golden brown on one side then using tongs, turn over and cook until done. Remove to a paper towel to drain. Serve while warm.

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